We strive to make sustainable seafood accessible.

Our goal is to provide consumers with all the information they need to make an informed decision. Most people know that our oceans are in trouble, but many don’t know that the products they buy have an impact on the health of the oceans – this is where we come it!

By curating a catalogue of sustainable, transparent, low-impact seafood, we hope to educate through the language of delicious food.

Have a seafood question or concern? Having trouble making a purchase? Get it touch!

Check out our online shop. Add the items you would like to your cart, and when you are finished, click on the cart button at the top of the page. Remember to select your preferred pickup location when checking out. Orders are delivered on Thursdays & Fridays.

In most cases freezing doesn’t reduce the nutritional content of fish. Protein, fat and fat-soluble vitamins such as vitamins A and D aren’t affected by the freezing process itself. But when you thaw the fish, you can lose some of the water content as the fish thaws. The water can contain some of the water-soluble vitamins and minerals. If you use all the water lost from the fish for cooking, you will retain the vitamins and minerals. Because fresh fish doesn’t lose any of its water content, it won’t lose any vitamins or minerals.

Fish that are generally higher in mercury are older, large fish that have been in the ocean for long periods of time. These fish include fresh tuna, shark, swordfish, marlin, orange roughy and escolar Fish that are not high in mercury and therefore are not of concern include salmon, char, trout, shellfish, crab, shrimp, trout, herring, haddock, Atlantic mackerel, sole and lobster.

Fish is rich in protein and heart-healthy Omega-3 fatty acids. Two servings (about 6 oz or 180 ml) of fish per week is recommended in order to benefit optimally from Omega 3’s. They are important in the role of preventing cancer and decreasing symptoms in conditions such as IBS, arthritis and other autoimmune diseases. Omega 3’s are also important for our mental health in the prevention of depression and Alzheimer’s disease.

sustainability & seafood

We define sustainable seafood as: seafood fished or farmed in a manner that can maintain or increase production in the long term, without jeopardizing the health or function of the web of life in our oceans. According to David Suzuki, “Choosing sustainable seafood is an easy and effective act of consumer power that helps protect our oceans, and sends a strong signal to government and industry leaders that they should do the same. When you do consume seafood, make the most of it by eating sustainably.” We couldn’t have said it better than Dr. Suzuki!

Fish are migratory species. They need to be managed globally. While we have great stories to celebrate from right here in the Maritimes, we also can celebrate and support good management practices around the world. That’s while you’ll see things like BC sockeye salmon, albacore tuna and some species from Maine on our product list.

Nope. Our goal is to bring you variety of seafood in the Catch of the Month program. That means that sometimes you’ll get something unfamiliar, which is part of the adventure of joining a subscription based program! Our newsletter will include loads of recipes and tips about what you can do with your share, and if you have any further questions, you can always get in touch!

If you are allergic to anything, you can contact us directly to work something out.

Yes! Just visit our online SHOP, choose which items you’d like to order and select your pick-up hub. You can also always stop into our Warehouse Market on Thursdays and Fridays from 11-7 and Saturdays from 9-1, located at 2867 Isleville St.